Coffee Pecan Muffins
1 hr 10 min.
- For the cupcakes
- 2 ¾ cups self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup chopped Pecan
- ⅜ cup sunflower oil
- ⅜ cup strong, black Coffee (cooled)
- ⅞ cup Buttermilk
- 2 eggs
- For the coffee buttercream
- 2 ¼ cups powdered sugar
- ½ cup unsalted butter
- 1 Tbsp strong, black Coffee (cooled)
- hot water (if needed)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Sift the flour into a mixing bowl. Add the sugar and pecans.
Lightly whisk together the oil, coffee, buttermilk and eggs.
Pour the oil mixture into the dry ingredients and gently stir together until just combined.
Spoon into the tins and bake for about 25 minutes, until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Cut the cakes in half through the middle.
For the coffee buttercream: beat the butter until very soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth. If the mixture is too stiff add a little hot water.
Spoon into a piping bag and pipe onto each cake half. Replace the cake tops and pipe a little buttercream on top.